ประสิทธิผลของน้ำตาลลำไยต่อการเพิ่มคุณภาพการนอนหลับในอาสาสมัครที่มีภาวะนอนไม่หลับ

Chatrapa  Hudthagosol; Sirikanya Lablae; Maneerat Techavichian; Yanisa Thapcharoen; Suwimol Sapwarobol; Promluck Sanporkha; Sirikunya Torugsa

doi:10.33165/rmj.2023.46.2.261723

Authors

Chatrapa Hudthagosol Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand
Sirikanya Lablae Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand
Maneerat Techavichian Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand
Yanisa Thapcharoen Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand
Suwimol Sapwarobol Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand
Promluck Sanporkha Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand
Sirikunya Torugsa Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand

DOI:

https://doi.org/10.33165/rmj.2023.46.2.261723

Keywords:

Longan syrup, Insomnia, Sleep quality

Abstract

Background: The poor quality sleep has a negative effect on health. Many studies have shown that longan and certain herbs contain some substances affecting nervous system and brain, helping to improve sleep quality.

Objective: To investigate the effectiveness of longan sugar consumption on sleep quality among insomnia volunteers.

Methods: Parallel randomized controlled trial study of 54 participants with mild to moderate insomnia, aged 35 to 60 years were randomly assigned to 4 groups; 12 participants received brown syrup (control group), 14 participants received longan syrup, 15 participants received organic longan syrup, and 13 participants received organic longan syrup with herbs. Participants consumed 1 tablespoon (15 mL) daily by mixing with water (150 - 200 mL) before bedtime (15 - 30 minutes) for 4 weeks. Sleep quality was measured with the Thai version of Pittsburgh Sleep Quality Index (PSQI) at week 0 and 4. Wilcoxon signed ranks test was used to analyze the difference within group. Kruskal-Wallis test was used to analyze the differences between groups. The statistically significant difference was determined at P < .05.

Results: Within-group comparisons revealed that longan syrup, organic longan syrup, and organic longan syrup with herbs groups showed significant improvement in sleep quality score (P < .05), while brown syrup group showed no significant improvement in sleep quality score (P > .05). In addition, the between-group comparisons showed no significant difference in sleep quality score (P > .05).

Conclusions: Consuming 3 types of longan syrup could improve sleep quality.

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